You will need
2 medium aubergines, sliced
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
canola oil for frying
2 large tomatoes
2 cloves garlic, finely chopped
2 T (30 ml) parsley, finely chopped
1½ (7,5 ml) paprika
1 T (15 ml) cumin
2 T (30 ml) olive oil
2 t (10 ml) lemon juice
3 mini pita breads cut into triangles
For this recipe it is not necessary to salt the aubergine beforehand. Buy well ripened aubergines.
Season aubergine slices with Seasoned Salt and leave in a colander for 30 minutes. Cube and gently fry the aubergines until golden. Peel and dice tomatoes. Place diced tomato, garlic, fried aubergine, parsley, spices and olive oil in a frying pan over low heat. Mash together and continue cooking over low heat until dry and pasty.
Add 2 t (10 ml) lemon juice and taste for seasoning.
Dish the aubergine into a bowl and serve with pita triangles as a salad or spread.